A nice variety of diced vegetables.
The goal is to chop the fresh veggies into small enough pieces so that they can be swallowed easily (without the necessity for chewing) but big enough so that there is a nice texture and some “tooth” to the soup for those who choose to chew. I usually bring along a few cups filled with toppings (my favorite is avocado) so people can dress up their soup to their taste.
Gazpacho (cold vegetable soup)
A fresh, delicious and healthful combination of summer's bounty.
Caution: Will cause cravings!
Caution: Will cause cravings!
Servings: 3 quarts
Ingredients
- 1.5 pounds ripe tomatoes diced into 1/8-1/4" cubes
- 2 medium bell peppers,1 each red & green diced into 1/8-1/4" cubes
- 2 small cucumbers diced into 1/8-1/4" cubes
- 1/2 medium sweet red onion diced into 1/8-1/4" cubes
- 2 medium garlic cloves pressed or minced
- 2 tsp sea salt
- 1/4 cup apple cider vinegar I prefer Braggs, unfiltered and raw
- 1/8 cup sherry (cooking wine is fine)
- to taste ground black pepper
- 5 cups vegetable juice V8 organic is great
- 1 tsp hot pepper sauce Sriracha or other types - optional
- olive oil extra virgin, drizzle when serving
Instructions
- Combine tomatoes, peppers, cucumbers, onions, garlic, salt, vinegar, sherry and pepper in a large non-reactive bowl. Let stand until vegetables begin to release their juices, about 5 minutes. Stir in the vegetable juice and hot pepper sauce. Cover and refrigerate at least 4 hours, 1 day preferable.
- Adjust seasonings and drizzle about 1 tsp olive oil per serving. Serve cold with any combination of toppings: croutons, olives, chopped hardboiled eggs, diced avocados, parsley... or ?? your choice.